The other day I ended up throwing out a pie pumpkin because I could barely cut it. It was like cutting rocks. I've never used one before so I don't know if that was typical or if mine was old. Maybe it is normally that hard and that's why most people buy canned pumpkin? I even sharpened by knife but still it was almost impossible. The acorn & butternut squash both cut like butter in comparison, so I don't think it was my knife. It was nothing like carving a Halloween pumpkin. I decide to quit before I ended up having an accident with the knife. Does anyone know if my experience was normal or if I had an old pumpkin? At this point, I will never attempt to use a pie pumpkin again. They're dead to me.

This is delicious. It's from the Simply Recipes blog. I think the only thing I changed in the recipe is that I always add other root vegetables along with the parsnips. You don't really taste the horseradish in an intrusive way. It's one of our favorites. Judi Roasted Parsnips from Simply Recipes blog ================================================== Note that parsnips at the end of the season (February vs. November) can have a woodier center, which no amount of cooking can soften. If this is the case with your parsnips, you might want to cut some of the center part out and discard before cooking. 1 1/2 pounds of parsnips, peeled and cut into 2 1/2 inch batons 4 teaspoons oil Salt and freshly ground pepper 1/3 cup of chicken broth, or more as needed 3 Tbsp unsalted butter, softened; or olive oil 4 teaspoons horseradish 1/2 Tbsp finely chopped flat-leaf parsley 1/2 Tbsp minced chives 1/2 small garlic clove, minced Pre-heat oven to 400�F. 1. Toss parsnips with oil. Add the broth, roast, stirring once or twice, until the parsnips are tender and the stock has evaporated or been absorbed, 30-45 minutes (depending on how tender the parsnips are to begin with). Check often to avoid their getting mushy - especially if they are to be reheated later. 2. Combine butter, horseradish, parsley and chives. Toss with parsnips and serve. Here is a link that might be useful: Roasted Vegetables

I have become addicted to Mock Mashed Potatoes made with cauliflower! I had seen the recipes from time to time, but never thought they would really taste like real mashed potatoes -- but they do. My preparation is very simple. I've seen it with Ranch Dressing or non-fat Ranch Dressing added to it also. Steam a head of cauliflower until very soft. Mash. Add I Can't Believe It's Not Butter & salt to taste. ---------------------------------------------------------- Here's another one, a bit more complicated but still easy: Mock Mashed Potatoes Your guests will probably never know that these rich mashed potatoes contain no potatoes at all. They are made from cauliflower. Great for low-carb diets. These are doubly good with bacon bits added. INGREDIENTS: 1 head cauliflower, cut into florets (discard core and large stems) 1 (14 ounces) can chicken or vegetable broth (or homemade - about 1-3/4 cups) 2 Tbsp butter 2 ounces cream cheese 2 Tbsp sour cream 1/2 cup shredded cheddar cheese 1/4 cup sliced green onions, white and green parts Salt and freshly ground black pepper to taste PREPARATION: 1. Place cauliflower florets in a large saucepan. Add chicken broth and bring to a boil. 2. Cover and simmer until very tender, about 12 minutes. 3. Drain thoroughly through a fine sieve and return to the pot over low heat. 4. Cook about 2 more minutes to dry out excess moisture, stirring constantly. (It's okay that they break apart.) Pour cauliflower into food processor fitted with the metal blade. 5. Add butter, cream cheese, sour cream, cheddar cheese, green onion, salt, and pepper. Pulse to combine. Reheat before serving, if necessary.

You can't go wrong with any dish with potatoes or cabbage in my opinion. Here are a few of my favorite recipes: Comments on Spinach Madeleine are made by Chef John Folse Spinach Madeleine Yields: 5-6 Servings This traditional Louisiana recipe was first presented in River Road's cookbook from the Junior League of Baton Rouge. It is safe to say that this single recipe made the book world famous. In the late 1990s, Kraft foods did away with their jalapeño cheese roll which was originally used in the recipe. Recently, an alert customer informed us that Kraft's Velveeta line introduced a similar Mexican cheese. 2 packages chopped spinach, frozen 4 tbsps butter 2 tbsps flour 2 tbsps chopped onions ½ cup evaporated milk ½ cup reserved spinach liquor ½ tsp black pepper ¾ tsp celery salt ¾ tsp garlic salt 6 ounces Velveeta Mexican cheese, sliced into ¼-inch cubes salt and red pepper to taste 1 tsp Worcestershire sauce Cook spinach according to directions on package. Drain and reserve liquid. In a medium saucepan, melt butter over low heat. Add flour, stirring until blended and smooth, but not brown. Add onions and sauté 3-5 minutes or until wilted. Add evaporated milk, spinach liquor and Worcestershire sauce slowly, stirring constantly to avoid lumps. Cook mixture until smooth and thick, stirring constantly. Add seasonings and cubed cheese. Stir until melted and combine with cooked spinach. This may be served immediately or put into a casserole and topped with buttered bread crumbs. The flavor is improved if the latter is done and kept in refrigerator overnight. --------------------------------------------------------- This one is from Ina Garten and very plain, the browning is what kicks it up a notch from steamed cabbage. Sauteed Cabbage 1 small head white cabbage, including outer green leaves (2 1/2 pounds) 2 tablespoons unsalted butter 1 1/2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper Cut the cabbage in half and, with the cut-side down, slice it as thinly as possible around the core, as though you were making coleslaw. Discard the core. Melt the butter in a large saute pan or heavy-bottomed pot over medium-high heat. Add the cabbage, salt, and pepper and saute for 10 to 15 minutes, stirring occasionally, until the cabbage is tender and begins to brown. Season, to taste, and serve warm. ---------------------------------------------------------- by Sara Moulton Vegetable Ribbons with Horseradish Lemon Butter 2 carrots, peeled 2 small zucchini,scrubbed 2 small yellow summer squash, washed well 2 Tbsp unsalted butter 1 tsp drained bottled horseradish 2 tsp fresh lemon juice salt and pepper to taste With a vegetable peeler cut the carrots, the zucchini, and the yellow squash length-wise into "ribbons" with a vegetable peeler, reserving the center core for another use. In a heavy skillet cook the vegetables in the butter over moderately high heat, stirring for 1 to 2 minutes, or until the vegetables are crisp-tender. Add thehorseradish, lemon juice, and salt and pepper to taste and toss the mixture well. Ready to serve ---------------------------------------------------------- This one is too artery clogging to have except on special ocassions. It is wonderful though. Gratin Dauphinois By Bobby Flay 3 cups heavy cream 6 russet potatoes, peeled and cut into 1/8-inch thick slices (on mandoline or with a knife) Salt and freshly ground pepper 1 clove garlic, peeled and halved 1 cup grated Gruyere 2 tablespoons chopped chives, optional Preheat oven to 375 degrees F. Bring 2 cups of the heavy cream to a simmer in a medium saucepan. Add the potatoes, salt and pepper and cook for 3 minutes. Rub the cut side of the garlic clove on the bottom and sides of an 8-inch casserole or baking dish. Add the potatoes and cream and top with the remaining cream and Gruyere cheese. Sprinkle chives over top, if using. Bake on a baking sheet until potatoes are tender and cheese is golden brown and bubbly, about 30 minutes. Remove from oven and let rest 10 minutes before serving. ---------------------------------------------------------- Orange-Glazed Carrots and Onions 1 1/2 cups thinly sliced onion 1 cup fat-free, less-sodium chicken broth 3 tablespoons low-sodium soy sauce 1 pound baby carrots 1 garlic clove, minced 2 tablespoons orange marmalade 1/4 teaspoon salt 1/4 teaspoon black pepper Combine the first 5 ingredients in a medium saucepan; bring to a simmer over medium heat. Cover and simmer 10 minutes or until onion is tender. Stir in marmalade, salt, and pepper. Cook, uncovered, 30 minutes or until liquid is reduced to 1/4 cup (about 30 minutes), stirring frequently. Nutritional Information Calories:63 (7% from fat) Fat:0.5g (sat 0.1g,mono 0.0g,poly 0.2g) Protein:1.8g Carbohydrate:13.9g Fiber:2g Cholesterol:0.0mg Iron:0.8mg Sodium:381mg Calcium:28mg Cooking Light, DECEMBER 2003